Shanghai Fish Soup

Ingredients:

4 Dry Shiitake mushrooms
into 1 inch pieces
1 lg Green onion, cut diagonally
1 ts Sugar
1 tb Dry sherry
2 tb Soy sauce
into 1/2 inch cubes
8 oz Firm tofu, drained and cut
4 c Low-salt chicken broth
2 tb Red-in-snow (optional)
ginger
1 tb Julienned peeled fresh
1 tb Salad oil
1/2 To 3/4 Lb. Catfish fillets
1/2 ts Sesame oil

Method:

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the water.
Cut off and discard stems; thinly slice caps.
Set aside.
Rinse fish and pat dry.
Cut fillets into 1-by 1 1/2 inch pieces; set aside.
Place a wok or 3 to 4 quart saucepan over high heat.
When hot, add oil and swirl to coat cooking surface.
Add ginger and stir until fragrant, about 30 seconds.
Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute.
Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally.
Pour into a tureen and sprinkle with green onions and sesame oil.
Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .
2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.